I have so much to tell you right now but I worry I would bore you. Not sure anyone needs to hear my mixed emotions this week of how happy yet tired I am right now. How my feet hurt from this weeks daily 15 hour shifts yet how I don’t care because I feel so great that the classes were so awesome. How I want to shout it to the world (insert all positive adjectives here) how incredible it is to have Catherine in the office a couple of days a week now supporting me and on the flip side……why did I wait so jolly long?

This is boring, right? You don’t need to hear all of my boring inner thoughts. Only my husband needs to be exposed to this kind of stuff. I am sure it was part of our vows now that I think about it. “I promise to love you in sickness and in health and when you are talking so much crap and that I am bored senseless but I promise to nod and smile despite wanting to poke pencils in my eyes”. For you, instead, I give you a deliciously easy and wholesome cannellini bean salad. This week was a time poor week. This salad is king when it comes to cooking when time poor.

This dish can be whipped up in no time at all. It is one of my favourite ‘throw together’ lunches or dinner. This salad is elevated when using cannellini beans you have soaked overnight and cooked. They last a few days, covered in your fridge ready to pop into salads and soups however when time poor, great quality store bought beans will do the trick too. Sometimes when I am taking this as leftovers for lunch, I love to poach an egg and place it perfectly on top and let it ooze through the salad because……..it’s the little things right?

Wishing you a delicious weekend ahead. Go hop to this salad. It’s a winner.

Soak the onion in cold water for 10-15 minutes to take the edge off the raw onion flavour.

Place the onion in a mixing bowl along with the tuna and cooked beans. Add the raddichio and lemon zest. Using a jar or glass, add the extra virgin olive oil, red wine vinegar and mustard and combine. Dress the salad and coat evenly.

Season with salt and pepper.

Place in a bowl or serving platter and serve garnished with basil leaves.

Invite someone over for a curry ….go on….do it! Usually, the response is an enthusiastic and loud “Ohhhhhhhhhh I love a good curry”. Sometimes it is a fist pump followed by a “yeeeeessss” but always, it’s a happy response. Curry nights are special. I love that sense of sharing, of communal dishes being passed around and the relaxed socialisation it lends itself so beautifully to. Unlike some other cuisines that come to mind, a curry night can just as happily be shared perched on milk crates at a makeshift table than it is around your large communal bench or decorated table.

I am excited to share this simple, quick and healthy vegetarian curry with you as well as two great sides of cucumber raita & pomegranate and onion salad. Invite some friends over for curry night and let the magic begin!

Heat a large saucepan over a medium-high heat. Add a splash of oil and the onion and cook for 5–6 minutes, or until the onion is soft. Add the garlic, ginger and curry paste and cook for 1–2 minutes. Add the tomato puree, stock and cauliflower and bring to the boil, season with salt. Reduce heat and simmer for 10–15 minutes. Add the lentils and spinach and cook for 1–2 minutes. Check seasoning. Add a little more liquid should you feel it wants for it.

For a while there, a few years back, I was a little obsessed with hummus perfection. I called it my ‘hummus mission’. Michael called it ‘annoying dried chickpeas rehydrating constantly on the bench top’. Well he didn’t really say those words. Not exactly. He is far more patient than I give him credit for but I could read in the play that these are the words he wanted to say were he not such a patient man. Instead, he would simply roll his eyes at his decreasing breakfast space and give me a half smile and say “I really love you and your quirky annoying ways my darling wife.” Well he didn’t really say those words either. Not exactly.

If you have the Relish Mama cookbook, you will hopefully have tried my hummus recipe on page 149. It is an absolute winner and this is also the recipe I teach in some of our classes as part of our mezze dishes. For that recipe, I use really good quality canned chickpeas that are preserved in water and salt and not in artificial preservatives. It pays to spend a little bit more. The results are always truly wonderful and means no eye rolling is required by partners who object to dried chickpeas rehydrating on bench tops.

When time is on my side and I have forethought (something I don’t have a lot of these days with our busy life), I really do love soaking dried chickpeas overnight and cooking the following day for my hummus obsession. I can then also reserve some of the cooked chickpeas to be the centre for my hummus showpiece.

To top – my favourite options to top my hummus with are some reserved whole chickpeas in the centre as well as a dash of sumac or smoked paprika as well as a swirl of extra virgin olive oil.

If making hummus with dried chickpeas, soak the chickpeas overnight in plenty of cold water (a minimum of 12 hours soaking time). The following day, drain the water and place chickpeas in a large saucepan and add double the volume of water. For each 250g of dried chickpeas, add 1 teaspoon (5g) of bicarb soda to the water. This acts as a softening agent any gives a super creamy hummus. Don’t be tempted to add more as it robs the chickpeas of their amazing nutritional value as well as giving a slightly soapy taste. Don’t be tempted to add salt to the water as it can make the chickpeas tough. Bring the pot to the boil and then cook over a medium heat for between 1 – 1.5 hours. The chickpeas are ready when they are lovely and soft. You obviously need to taste – one of the perks of being the cook. Drain the liquid but keep some as you will need it when making the hummus.

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Add the olive oil, garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

If using canned chickpeas, drain liquid then rinse well with water. If using chickpeas you have soaked and cooked, add chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of reserved cooking water (or water from tap if using canned chickpeas) until the consistency is perfect. You will have a superior hummus if able to use reserved cooking liquid.

Scrape the hummus into a beautiful serving dish and use a spoon to make a little well in the centre. Add a few whole cooked chickpeas to the centre then drizzle a little extra virgin olive oil over the top and sprinkle lightly with sumac or smoked paprika.

** You can always soak and cook more dried chickpeas than required. You can freeze cooked chickpeas and even freeze the cooking liquid, in batches. Genius, I tell you !

For many of us, lunch has become a rush. It is often eaten on the run without acknowledging that we need to take a break. I am guilty of this. I eat really well. What’s on my plate is always really, really lovely (it’s important to me) but it might be whooped down in front of a computer or in the kitchen as I am preparing for a class but oooohhhhh….what a celebration it is when I fight against habit to nurture myself with not only good food but ….time for me. It is often a much needed recharge and refuel.

I have started yoga recently. Just once a week but it has become something that is just mine and I relish it. It’s my time. Lunch today felt gloriously the same.

I have been flat this past week. Yucky flat. Had a week last week where I was very teary. I don’t get like this often and it often shocks the pants off my husband when this happens (figuratively speaking before you all start conjuring up images of an unsympathetic pantless Michael whilst I weep!). One night last week I sat opposite my husband with tears rolling down my cheeks, he was lost. He couldn’t fix it and…. I couldn’t explain it. Not sure I am any clearer now (and that’s okay – I feel it really is). Today though, I do wonder, as my girls have gone back to school, after one beautiful Summer whether this likely has something (not all of it) to do with it. Watching them this morning, their school dresses are a little shorter, their shoe sizes have surpassed mine and I stand on a stool to do a ponytail. I miss them.….A LOT.. ……BUT……. I also am fully aware that juggling children in the holidays and running a business is not easy (surprise!) and I(perhaps)beat myself up for not feeling like I do either of these jobs as well as I want to / dreamed of when I was a younger Mother, when there is too much to juggle.

Perfectly timed, I read, what I consider, the words of brilliance, by my friend, Kylie Lewis @OfKin on the weekend.

So as busy as this day was, I took some me time and I gave thanks for my tribe and to the Summer and to the husband who is learning that sometimes it can’t be ‘fixed’ and that sometimes, I just need a kiss and it’s confusing that maybe sometimes that doesn’t cut it either (you can always try a glass of wine too darling if you are reading this!).

I gave myself a massive dose of self care today and I can feel myself returning.

Sometimes I eat my lunch in my office, in a hurry. Sometimes, I am out in the big kitchen. Today, the phone didn’t ring and the lovely customers did not come to the door for my 15 minutes of ‘me’ (I am a believer in putting out what you need to the universe and …the universe listens). I set the enormous Relish Mama table just for me (oh yes I did!) and sat with a beautiful plate and a linen napkin – a treat on it’s own right there. Of course, I didn’t wipe my hands or mouth on linen napkin as that would mean I would have to wash it (good lord !) so I just placed it on my lap and looked at it every now and then and felt ‘happy’. This isn’t just about the lunch….. I am sure you all know that. This was about space. It was about getting some clarity. It was about self care and the continuation of more. It was about growth and it was absolutely about identifying that I was in a struggle and that I am cool with that…… as I take ownership and care for my emotional / beautiful self. It’s just a ride to get here sometimes, right ?

Yesterday, a gorgeous employee of mine had her first shift back. She came with some flowers and tomatoes from her garden (lucky …..eh?) This simple act of kindness was likely what inspired my lunch today, this blog post today and the celebration of my very own ‘Lunch at the shop’ ; The Art & Practice of the midday meal.

Nellie

x

……………Just when I thought I would press ‘publish’ on this post……. I arrived home from work today to a gift on my doorstep. A bag of a beautiful friends ‘Mum’s plums’, a very thoughtful and divine posy of flowers and a card. This gift was an enormous hug and a reassurance of how opening up to friends can make you feel so normal and hopefully …..to make your much loved friends know that you have their back too. We are not super human. We all juggle A LOT. We need each other. We need to talk, to share and to practice self care above all else…………..this is my gift to myself as I grow, as I mature, as I keep loving me for being ….well….me.

Today I give thanks to amazing friends who don’t necessarily realise what gifts they are (You are amazing, amazing gifts…let me tell you), to husbands (pants on or off), to the children (I so adore) and to the gift of food, of a shared table and for keeping it real.

I love you all – truly madly, deeply – do

x

Grateful for plums, flowers and beautiful friends

Celebration of lunch

Eggplant dip with tomatoes from a lovely lady

Don’t be fooled – this is a 5 minute dish once the eggplant is all sexy, charred and smoky. This dip is so delightful. It also makes way more than you need for an indulgent lunch for one but it keeps beautifully and you will be grateful you have it.

Place the eggplants over an open flame until they are charred all over and the skin starts to crack. Place the charred eggplants on a bowl of cold water to cool for 5-10 minutes. Peel off the skins. Open the eggplants up remove all of the seeds. Place in a colander to drain.

Place the eggplants, tahini, lemon juice, garlic and salt in a food processor and blend for a few minutes or until combined. The dip should be smooth but retain some texture without there being large chunks of eggplant throughout. Scrape down the sides of the bowl and pulse just a couple of times.

Spoon the dip into a bowl or container.

On it’s own, this dip is heavenly, garnished with a sprinkling of sumac (oh how I loooooooove sumac), diced tomatoes and just a drizzle of olive oil. Or to serve it as part of a whizz banging lunch as mine was…………cut summer tomatoes in half lengthways (as always the end result depends on the quality of what you are putting in here) and place in a mixing bowl. Add basil leaves, a splash of olive oil and good splash of aceto balsimico. I then threw in some baby kale leaves and mixed this together by hand. Season with salt.

Spoon the eggplant dip across your plate and top generously with the glorious tomato salad. I finished it off with some Persian fetta that was in the fridge but mozzarella or goat’s cheese would be pretty awesome also.

Each school holidays, we have the joy and privledge of running our kids and teens cooking classes at Relish Mama. At Relish Mama we believe with all our might that every child should be given the opportunity to learn to cook. Cooking is a valuable life skill that sets us up for good health, great lifetime habits and nurtures and encourages creativity. Many of our kids classes menus are based on celebrating the different seasons and teaches children where our food really comes from. This summer, my own classes were all about kids cooking the family meals. The amazing kids and teens cooked :

These are a great little starter or enjoy 2 or 3 for a satisfying lunch served simply with green leaves. The only part younger children may need assistance with is char-grilling the capsicum. We did this over flame on the benches in the cooking school but a barbecue also does an excellent job too. The smoky flavour this imparts is something else.

I get such a buzz watching the kids enjoying foods they have cooked themselves. We have our Italian classes with Carolina still to run tomorrow and then we look forward to welcoming our younger students back in March and April for our next series of classes. We are also going to be running some short weekend workshops this year for kids and teens interested in attending in between each holidays so do keep an eye out here for those.

Our classes are generally for ages 6-11+ as well as teens and tweens groups of 11-16+ and are predominantly run each school holidays.

We would love for you to give these a whirl at home. They were a huge favourite in classes this month. I just adore them.

Cut the top and bottom off the capsicums. Cut them in half lengthways and then half again. Scrape out the seeds. Pre-heat a char-grill, pan or barbecue. Grill capsicums until skins begin to blister and blacken. Place peppers in a bowl and cover with plastic film for about 15 minutes which makes them sweat and assists to remove the skin. Once cool enough to handle, peel, removing all bits of blackened skin. Slice the grilled peppers.

Cut the tomatoes in half and then half again. Cut these into a small dice.

Place the tomatoes, cooked and sliced peppers in a shallow bowl and add oil, vinegar, basil and garlic. Season with salt, to taste.

Place the sliced bread on a baking tray & drizzle with olive oil and sprinkle with sea salt. Toast the slices of bread under a griller or on a char-grill or barbecue.

To assemble place the toasted bruschetta on a plate. Place some of the roasted peppers and tomato mixture on top of the toast followed by a slice of cheese. Garnish with a basil leaf.

Note *** It is important to assemble the bruschetta just before serving as it will go soggy if you do it in advance.

I created this recipe for a corporate cooking class held at the cooking school just before Christmas. It was such a fantastic event and also our last class for 2015. Ending with this memorable slow roasted Asian style lamb shoulder was such a highlight for me. I have cooked it a few times since. Michael is addicted and although he is a man who does not ask or want for much, he is getting pretty great at subtly hinting he’d like him a piece of this! He says it’s better than my slow roasted Moroccan style lamb shoulder that is roasted in one of my favourite spice rubs, ras el hanout. Although a beautiful compliment, it feels a little like a stab in the chest (should I know what that felt like) as that recipe is likely my most favourite in this whole big world of ours. The flavours are amazing in both these slow roasted lamb dishes yet, for me, they cannot be compared. It’s like comparing your children…..you just don’t go there.

I cooked this again last weekend. I really dig that it just works it’s magic, cooking low and slow whilst I tend to other things. At dinner, Michael ooh-ed and he aah-ed and then he ooh-ed and he aah-ed again. This is the dish I popped up on our facebook page last weekend before serving and that I promised to share the recipe for. I really do hope you enjoy.

A little tip – it is also brilliant reheated the next day. The sticky crust is really something else so makes for a great lunch or a ready made week night fabulous dinner.

Preheat the oven to 160o C.
Take the lamb out of the fridge at least 30 minute before starting this recipe.

Rub a good amount of olive oil and sea salt into the lamb. Heat a large frying pan over medium – high heat and fry the lamb shoulder on all sides.

Whilst browning the lamb, place your onion on the base of a baking dish.

Transfer to sealed lamb to the baking dish and add the garlic. Cut the lemon in half and squeeze just a little juice over the lamb and then place the lemon halves in the dish. Grate the ginger over the lamb using a microplane or fine grater and add all remaining ingredients. Cover with a lid or alternatively, a layer of baking paper followed by a layer of foil. Cook for 4-5 hours.

Remove the lamb from the oven to rest. When ready to plate, transfer to a serving dish. Spoon over some cooking liquid and garnish with spring onions, coriander and the zest and juice of 1 lime.

So it is just three days until the big beautiful day that is Christmas. This blog post on how to cook the perfect turkey, is my big fat thank you to you all for following this journey that is now seven years of Relish Mama. I thank you for your beautiful support, kind words and well….I thank you just for being so darn lovely to us here.

Our Christmas classes have come to a close (they were so, so lovely, I might add) and a stunning Christmas feast was shared at our table. All guests left feeling super pumped and ready to tackle the challenge of cooking Christmas dinner, whether it be for a few or for many.

My preference these days is to cook either 1 or 2 large turkey breasts, rolled with a lovely home made simple stuffing, which I change each year. This is what I demonstrated in classes this December and I think many were converted. It free’s the oven up, cuts the cooking time down to a fraction and for me, keeps it simpler and allows more time and room for big pyramid salads, seafood and of course, a glorious glazed ham (we did a pomegranate glazed ham this year – it was a stand out).

I am giving you 2 recipes – one for the rolled turkey breast and one for a whole turkey. Whichever way you go, you cannot loose. They are both stars.

Wishing you a table filled with all those whom you love this Christmas and always.

Love Nellie

x

Turkey tips first :

Never stuff your turkey with warm stuffing. It must be completely cool.

Weigh your turkey after it is stuffed and allow approximately 40 mins cooking time per kilo on 180oC. Remember to factor in resting time of at least 15-30 minutes after your turkey has come out of the oven.

The best way to ensure turkey is cooked through is with a meat thermometer. If bird is large, add 20-30 minutes of oven time for every 500g over 7.6kg. When cooked, the internal temperature of breast should be 74°C and the legs 80°C.

Roasted turkey breast with raddichio salad

Please pardon the photo above but hey, when you are running a cooking class & feeding beautiful but hungry guests…photography is not, at this moment, my strongest point x

ROASTED TURKEY BREAST WITH PASRLEY AND PECORINO STUFFING
Serves 10

Weigh your turkey after it is stuffed and allow approximately 40 mins cooking time per kilo on 180oC. Remember to factor in resting time of at least 15-30 minutes after your turkey has come out of the oven.

Preheat the oven to 180°C. Put the turkey breast, skin-side-down, on a board. Season with sea salt & freshly cracked black pepper.

Combine the parsley, garlic, pecorino and 30 ml oil in a bowl and combine. Spread evenly over the butterflied turkey breast. Roll into a log / cylinder and tie, at intervals with kitchen twine.

Scatter onion wedges over base of a small roasting pan. Place rolled turkey over the top. Brush with melted butter and season with salt and pepper. Add the stock and the wine to the pan as well as the balsamic vinegar and roast for approx. 60-70 minutes, basting regularly and until juices run out clear when pierced with a skewer.

Cover loosely with foil and leave to rest for 15 minutes before carving.

I often find I have more than enough pan juices left after roasting and I simply moisten the turkey with this. Throwing the balsamic in before cooking was an accident this year but I so loved the result that I changed the recipe. Previously I used to deglaze the pan with a little balsamic and white wine but I don’t find it is needed and 1 less step on Christmas day, is always a thing to be applauded.

Combine the remaining 40ml vinegar with the oil, juice of a lemon and mustard. Season and whisk to combine. Dress the radicchio and parley leaves with the dressing. Thickly slice the turkey and serve on a platter with the radicchio salad, spooning over some of the juices and onions, from the bottom of the pan also.

If cooking a whole turkey

How to cook the perfect roast turkey this Christmas

WHOLE ROAST TURKEYServes 10-12, with leftovers

**I prefer cooking with a turkey buffet (a whole turkey minus the legs)as the breast cooks faster than the legs. This is often the reason for a dry & overcooked Christmas Turkey.

To make stuffing, heat a little olive oil in a frying pan. Add onion and garlic and cook over a low heat for about 5 minutes or until onion is soft. Remove from heat and set aside to cool.

Blanch spinach in boiling salted water until just wilted, then drain and rinse under cold water. Squeeze excess water from spinach. Chop coarsely.

Combine onion mixture with spinach, breadcrumbs, herbs, raisins and butter in a medium bowl. Add eggs, season with salt and pepper and mix well.

Insert stuffing under skin of turkey on breasts and legs (if not a turkey buffet), until it’s firmly packed in.

Rub skin with plenty of olive oil and season turkey inside and out.

Place turkey in a large baking tray and roast for 30 minutes. Reduce oven temperature to 150°C and cook turkey for 4-5 hours or until cooked. (The best way to ensure turkey is cooked through is with a meat thermometer. If bird is large, add 20-30 minutes of oven time for every 500g over 7.6kg. When cooked, the internal temperature of breast should be 74°C and the legs 80°C.)

Reduce oven temperature to 50°C, cover turkey with foil and allow it to rest in oven for about 20 minutes.

Remove drumsticks, thighs and wings at second joint. Slice breasts into 1-2cm-thick slices, being careful not to rip skin. Serve on a platter with Relish Mama relish or mustard fruits on the side.

“For whatever it’s worth: It’s never too late to be whoever you want to be. I hope you live a life you’re proud of, and if you find that you’re not, I hope you have the strength to start over.”

Eric Roth, The Curious Case of Benjamin Button Screenplay

“Our lives are defined by opportunities, even the ones we miss.”

Eric Roth, The Curious Case of Benjamin Button Screenplay

I am a bit of a quote girl (as you may know) and I have lots of favourites. Two of the many (right up high on the list) are Eric Roth quotes. You will have heard them before, I am sure. It might seem a little nuts but I have made some big decisions in my life, living by these quotes……. and so far, they have worked for me. Why do I love them so much ? ….well for one reason, they typify why and how Relish Mama came to be as well as the wonderful journey it has taken us on ever since. I mastered some time ago that we cannot control the universe but we can fearlessly enjoy the ride.

Heading up to Portofino

Close on to two years ago, I received an email from a man by the name of William Goodacre who lived (and still does) in England. This man named William said he liked the cooking school, Relish Mama very much and what I was about. He then said he was coming to Melbourne in the coming weeks. It was at about this point where I was expecting the inevitable email punch line ….”oh and may I advise you that we are long lost cousins and therefore, can I borrow a very large sum of money please ? This man named William then went on to say he would love to speak to me about hosting some tours to Italy for his company ‘Tastes of Italy’. So a few weeks later, I took my life in my hands (slight exaggeration but makes for a better story) and decided to meet this man named William (oh yes, I did!) who was incredibly tall and incredibly charming and as it turns out…… we are not long lost cousins after all and he didn’t even want my money (and although this does not make for a better story….it makes for a happier ending)!

Since our first meeting, I say with great pride that William and I have become ‘friends across the water’. I think a great deal of this man named William and his wonderful company, Tastes of Italy as well as his passion and dedication for the bespoke tours he creates for keen travellers, foodies, wine lovers, go- getters and all round good folk. William and Tastes of Italy really do rock!

…………..Fast forward eighteen months from this initial meeting and as most of you may know, I have recently returned from our first food tour to Italy. This tour caught me by surprise. I mean I knew with all that I had that I really would love it…. but I am not sure anyone could have told me just how much. I adore travel and have been to Italy quite a few times over the years but this experience was different again. For me, it was like that feeling you get when you are listening to your favourite song and you just have to turn that volume up really loud because it’s really moving you and you feel it all through you….well that was this trip! I kid you not! The whole trip really was like playing my favourite song really, really loud. I smiled and laughed so much each day and took in the most breath taking sights and people.

Before I move on, you may ask “was it hard to say goodbye to my family”…..and the answer is “yes” and “very”. I had never been away from my girls for more than a few days. I worried about things that were so unlikely to happen (the usual stuff, you know…..like holes being blown into the side of the plane, like the plane never landing, like meeting someone very bad one night in a dark alley)and the possibility of never holding them again……not being able to tell them one last time how incredibly proud I am of them and how much I love them. As I was leaving, Michael held me that little bit tighter (had he envisaged the plane not landing too?) and each beautiful daughter handed me a letter they had written. I was what might be referred to as ‘a mess’ after leaving them all but it was my daughters who managed to turn that around for me. On the plane, I opened their letters one by one. Ava & Ettie’s letters were simply beautiful, as I knew they would be. They spoke of how proud they were of me, how much they loved me and how much they would miss me. I opened Grace’s letter last only because it was quite thick and I assumed it contained many pages that I thought most of which, would make me cry. As I opened it, I realized its thickness was due to some photo’s she’s enclosed of each family member for me to look after whilst I was away. It also contained a very special one-page letter, which she has given me permission to publish below. This might just be the most beautiful letter I have ever received. The tears that came were happy ones. It felt more than okay to be going. I was so proud of my family and the fact that we all really want each other to be happy and follow dreams. I was also proud that I was allowing myself to be me and I think this is a really important thing for our children to see and for our own fulfillment and happiness. This makes me a better and more balanced person and for that, I think, a better Mother and wife. I was away.

Heading off on this adventure, I didn’t know any of the people (wonderful people, as it turns out) who would be my travel buddies for the next 7 days. All the guests, with one exception, were from Queensland. I had had one Skype call pre departure with a big-hearted man called ‘Pietro’, who is one hell of a passionate Sicilian man. Pietro works for William / Tastes of Italy and was to be taking this tour with me. On the Skype call, Pietro spoke with such enthusiasm (hands of course) about what we would see (and eat!) during our great week together. I felt an instant connection and I knew if nothing else, we would have a lot of laughs….and that we did. Each of these gorgeous travel companions are now fondly thought of as my friends. We have shared something very special and I thank them all for trusting in Pietro & myself and just being so willing to try all that we did over the week together. These people were all doing something for their own fulfillment and happiness. They all had their own stories and reasons for being there. These people all have a very special place in my heart.

Most of the gang (minus Pietro) cooking at Palazzo Ravaschieri, Chiavari

The olives of Italy

Moneglia

Portofino

My new favourite way to travel !

A very memorable semifreddo

The tour itself was a 7 day / night adventure. Some guests also took their own travels either before or after our week of magic (due to work commitments back home, I personally had a quick one-nighter in Rome before returning home but which I highly recommend). The feedback was that this tour was so unique to the many others out there. Tastes of Italy put together a tour with such a wonderful array of experiences for all. Each day was quite a contrast to the one before it. We ate in the homes of people we would never have had the pleasure of meeting, if it were not for William and Pietro. These people were generous beyond words. Some of these places were quite off the beaten track too and I really loved this. We also held cooking classes in a stunning Palazzo, as well as in restaurants in remote towns with jaw dropping views. We ate more food and drank more wine that I thought humanly possible. Some dinners were a delicious marathon effort (there was just a little more of me to love when I returned home) but really how can one say no? We were treated to private degustation dinners, exclusive wine tastings as well as olive oil tastings (something has to push all that food down). We walked and visited four of the five amazing towns along the Cinque terre (what a highlight). We purchased a delectable assortment of fresh ingredients at Chiavari markets before cooking up a wonderful lunch together to share. We felt alive walking along the pristine waters from stunning Santa Margherita to mind blowing Portofino. We took a majestic boat ride together. We rolled pasta together. We mastered making many regional dishes as well as rolling out pasta dough and cutting it out with a beautiful ‘croxetti’ stamp (Croxetti are circular medals of pasta pressed one by one by hand with a wooden stamp. I loved it so much that when we visited a lovely man by the name of Mr. Pietro Picetti, I just had to buy my own to take home. I am delighted to report we are using my new Croxetti in some classes this week at Relish Mama). Everything I ate was buonissimo. Everywhere I turned was a postcard. I was unable to stop taking photos so it was very hard to select just a few to share with you all here.The world really is one very special place but Italy will always hold a very special place in my heart.

Croxetti stamps

Croxetti stamp / pasta

Our happy cooks

I have dreamt of being alone in these moments….truly I have

Are we really cooking in our own palace for the day….oh yes, we are my friend!

Upon returning home, I can tell you that I had not felt so ‘topped up’ in years. This was a trip that fed more than just my belly. Thank you to all those who made us feel so welcome and loved. Thank you to William and Pietro, for going above and beyond and a thank you to my other new found friends / travel buddies for being so fabulous to travel and experience ‘the new’ with. The music was indeed turned up very loud in my head of happiness.

I would love to talk to others further and even more that that, I would love for you to experience this for yourself. We are heading back to experience the magic again in 2016 and would love for you to join us

Wonder pots have been doing the rounds of late but I must admit….I am a little obsessed. For starters, how can you not want to cook something with such a cool name? I also love the fact that I have one dish to wash up – yes ONE people (okay so the cutting board and knife will need a going over too but I have made peace with that).

I play around with what ingredients I will add on the day so there isn’t really a recipe to follow but I have listed the ingredients and method below, purely for your convenience but really many things (not anything!) go.

This is what we will be enjoying as a family tonight. Mondays, as you know, are always Meatless Monday’s in our house which we started back in 2012. If it were another night, I might add some panfried pancetta or stir through some cooked shredded chicken right at the very end but it is not lacking without these things and merely a variation.

You could also add spinach, basil, parsley, spices and substitute the water for stock, should you want a bit more oomph.

You should not skimp on the salt here. It is needed – make it a good salt like Murray river salt flakes and it will lift it to great heights.

The one catch – you need to use a pot that is able to fit the spaghetti in it flat. Alternatively, break your spaghetti in half or use a shorter style pasta.

Other options – add thinly sliced onion at the commencement of cooking, add basil, parsley, spices, stock instead of the water, you could substitute the fresh tomatoes for 1 x 400g good quality Italian tinned tomatoes….the list goes on! Play around….make it your own and enjoy!

Halve some of the tomatoes, but not all and remove any thick stems from the kale.

Place the pasta, lying flat, in the pan. Add the tomatoes, lemon zest and juice as well as 1 heaped teaspoon of salt. Add 1 litre of boiling water straight from the kettle and now add 100ml olive oil.

Place the pan on high heat with the lid on until it comes to a boil. Once boiling, remove lid and set timer for 7 minutes. Lower heat to medium. Stir the pasta every minute or so to avoid sticking and so that it cooks evenly. After 7 minutes, add the brocollini as well as the remaining heaped teaspoon of salt and cook for two minutes. Now add the kale and cook for a further minute or two, tossing fairly frequently. Once all the water has absorbed, stir through the olives, just to warm.

Serve in the same dish (it just keeps getting better doesn’t it!) and bring to the table and servewith parmesan cheese and or mozzarella.

Everyone that has been to one of my Relish Mama classes should pass this quick quiz…….

What is my all time favourite store cupboard ingredient (ok so I’m talking the savoury one given I have been banging on so much about my sweet dulce de leche obsession lately) ? You know, the one that can transform a stew, a salad (& salad dressing), a paella, marinades, eggs, seafood and take them from here to…….waaaaaaayyyyy up here. You better believe it……that’s right…..it is Spanish Smoky paprika. I adore this gorgeous little tin of joy. I pass the pretty tin around in classes before we add it to dishes so people can really get a sense for where we are going. It is one of life’s simple pleasures once you discover it and then suddenly you are left wondering “how happy was I really before this gorgeous little tin of joy entered my life”?

We had a fabulous Mid week inspiration cooking class at Relish Mama last night and my friend paprika, was a true hit in many of the dishes. Here, I want to share with you one of the recipes which is absolutely a five minute dinner. I am hopeful it gives you that little ‘leg up’ we all need when time isn’t on our side and the natives are getting restless.

As for the delicious salads……these are a huge part of our weekly family life. I explained with all of the lovely guests last night that one of my weekly little ‘leg up’ tricks is that I pull out my handy mandolin on a Sunday & shred and slice the likes of cabbages and carrots and radish (then you store your finely sliced radish in a container of iced water in fridge for beautiful ready-to-go crispness). Doing this means a salad is thrown together to enjoy in no time and so is the base of your soups, stir fries, rice paper rolls and fillings for your taco’s….the list goes on!

As they say in the classics…..“you get your paprika on and you get your ‘happy’ on.